Makes about 6 cups (48 ounces) - Adapted From Simply Recipes
6 pounds of vine-ripened tomatoes (preferably organic heirlooms), coarsely chopped
2 cups chopped white or yellow onion
2-1/2 cups chopped celery
1 cup chopped fresh parsley (stems are fine)
2 Tablespoons honey
2 teaspoons salt
1 teaspoon cumin powder
6 drops hot sauce, such as Tabasco or Sriracha
Splash or two of Worcestershire sauce
Freshly ground pepper to taste
Put all the ingredients in a large stainless steel pot. Bring them to a simmer and cook, uncovered, until very soupy, about 40 minutes.
If desired for a smoother juice, carefully blend in batches in a counter top blender or with an immersion hand blender, then put through a food mill; otherwise go straight to the food mill. A sieve might work but it would probably take forever.
Chill for at least several hours before adding more salt or other seasonings. This juice will keep for at least a week in the fridge.
For long term storage, you can preserve your juice in glass jars: Heat juice 5 minutes at 190°F. Do not boil. Add 2 Tablespoons lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 Tablespoon lemon juice or 1/4 teaspoon citric acid to each pint jar. Ladle hot juice into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process pints 40 minutes and quarts 45 minutes in a boiling water canner.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
